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Chicken Piccata Meatballs

Today’s recipe almost tastes like an unhealthy cheat meal, but it is not. The recipe calls for a bit of cheese, butter and flour, but the remainder of the ingredients are healthy. It’s just the combination of these few unhealthy ingredients that make it so tasty. The recipe is a chicken piccata, but not a normal chicken piccata…this one is a meatball version.  Normally chicken piccata is flat pounded chicken that is dredged in flour, then sautéed in a sauce containing lemon juice, butter, and capers. This meatball version is that minus the dredging in flour part. Since I ate this recipe 4 nights in a row, it is safe to say that this is a definite repeat recipe in my kitchen!

I hope you give this recipe a try! 

Meatballs:

  • 2 tablespoons olive oil
  • 2 cloves garlic, finely minced
  • 1/4 cup finely grated Parmesan cheese
  • zest of 1 medium lemon + set the juice aside for sauce
  • 1 tablespoon chopped parsley
  • 1 teaspoon Greek Seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • pinch of cayenne pepper
  • 1 tbsp sour cream or Greek Yogurt
  • 1 lb package ground chicken

Sauce:

  • 4 tablespoons butter
  • 2 cloves garlic, finely minced
  • 1/4 cup white wine
  • 1 teaspoon cornstarch (or flour)
  • 1 cup low sodium chicken broth
  • 1/4 cup fresh lemon juice (reserved from earlier)
  • 2 tablespoons capers
  • Chopped parsley to garnish

Sides:

  • Mashed cauliflower or potatoes (Whole Foods has a great frozen mashed cauliflower) 
  • Green Beans 

Instructions:

  • Heat olive oil in a large skillet over medium heat.
  • For the meatballs, combine all ingredients except sour cream and ground chicken in a medium mixing bowl
  • Use a whisk to combine
  • Add sour cream, followed by ground chicken and use a fork to mix until just combined
  • Roll chicken mixture into balls that are about 1 1/2 tablespoons each, then add to skillet
  • Cook for 6-8 minutes, turning every 2 minutes to ensure an even color
  • Transfer meatballs from skillet to a plate and tent with foil while finishing the sauce
  • Deglaze pan with white wine then add butter and garlic
  • Sauté until fragrant (1 minute), using a wooden spoon or whisk to scrape the golden chicken bits from the bottom of the skillet
  • In a small bowl, combine cornstarch or flour with 1-2 tablespoons of the chicken stock until smooth (you can microwave the stock for about 30 seconds before adding cornstarch or flour. This helps the dry ingredients combine better)
  • Add this to the skillet first and whisk, followed by the remaining stock, lemon juice and capers
  • While this is simmering for 2-3 minutes, bring a pot of water to a boil
  • Once boiling, add green beans and cook for 1 1/2 minutes
  • Drain and add to an ice bath for 2 minutes
  • Pat dry
  • While blanching green beans, add meatballs to the sauce and continue to simmer for another 5-8 minutes, tossing meatballs to coat with sauce

  • Serve meatballs over mashed cauliflower and green beans, then garnish with fresh parsley

Chicken Piccata Meatballs

Prep Time 10 mins
Cook Time 30 mins
Servings 4 people

Ingredients
  

Meatballs

  • 2 tbsp olive oil
  • 2 cloves garlic, finely minced
  • 1/4 cup finely grated Parmesan cheese
  • zest of 1 medium lemon + set juice aside for sauce
  • 1 tbsp chopped parsley
  • 1 tsp Greek Seasoning
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • pinch cayenne pepper
  • 1 tbsp sour cream or Greek Yogurt
  • 1 lb package ground chicken

Sauce

  • 4 tbsp butter
  • 2 cloves garlic, finely minced
  • 1/4 cup white wine
  • 1 tsp cornstarch or flour
  • 1 cup low sodium chicken broth
  • 1/4 cup fresh lemon juice (reserved from earlier)
  • 2 tbsp capers
  • chopped parsley to garnish

Sides

  • Mashed cauliflower or potatoes (Whole Foods has a great frozen mashed cauliflower) 
  • Green Beans 

Instructions
 

  • Heat olive oil in a large skillet over medium heat
     
  • For the meatballs, combine all ingredients except sour cream and ground chicken in a medium mixing bowl
  • Use a whisk to combine
  • Add sour cream, followed by ground chicken and use a fork to mix until just combined
  • Roll chicken mixture into balls that are about 1 1/2 tablespoons each, then add to skillet
  • Cook for 6-8 minutes, turning every 2 minutes to ensure an even color
  • Transfer meatballs from skillet to a plate and tent with foil while finishing the sauce
  • Deglaze pan with white wine then add butter and garlic
  • Sauté until fragrant (1 minute), using a wooden spoon or whisk to scrape the golden chicken bits from the bottom of the skillet
  • In a small bowl, combine cornstarch or flour with 1-2 tablespoons of the chicken stock until smooth (you can microwave the stock for about 30 seconds before adding cornstarch or flour. This helps the dry ingredients combine better)
  • Add this to the skillet first and whisk, followed by the remaining stock, lemon juice and capers
  • While this is simmering for 2-3 minutes, bring a pot of water to a boil
  • Once boiling, add green beans and cook for 1 1/2 minutes
  • Drain and add to an ice bath for 2 minutes
  • Pat dry
  • While blanching green beans, add meatballs to the sauce and continue to simmer for another 5-8 minutes, tossing meatballs to coat with sauce
  • Serve meatballs over mashed cauliflower and green beans, then garnish with fresh parsley

Notes

Adapted from: https://www.thedaleyplate.com/blog/keto-friendly-chicken-piccata-meatballs

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Stay hungry…

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